Chudnoff, M. 1984. Tropical Timbers of the World. Forest Products Laboratory Madison, United States Department of Agriculture, Wisconsin.
Clement, C.R. 1991. Amazonian fruits: a neglected and threatened, but potentially rich resource. Diversity Magazine
FAO Forestry Department. 1986. Databook on endangered tree and shrub species and their provenances. FAO, Rome.
IBAMA. 1992. Lista oficial de espécies da flora Brasileira ameaçadas de extinçao (unpublished).
Killeen, T. 1997. Comments on the species summaries for Bolivia.
Mori, S.A., Prance, G.T. and Zeeuw. C. 1990. Flora Neotropica: Lecythidaceae - Part II: The zygomorphic-flowered New World genera (Couroupita, Corythophora, Bertholletia, Couratari, Eschweilera, and Lecythis). Monograph 21(II). Royal Botanic Gardens, Kew.
Oldfield, S., Lusty, C. and MacKinven, A. (compilers). 1998. The World List of Threatened Trees. World Conservation Press, Cambridge, UK.
Smith, N.J.H., Williams, J.T., Plucknett, D.L. and Talbot, J.P. 1992. Tropical forests and their crops. Cornell University, USA.
Van Roosmalen, M.G.M. 1985. Fruits of the Guianan Flora. Institute of Systematic Botany, Utrecht and Silvicultural Dept of Wageningen Agricultural University, Wageningen.
WCMC. (comp.) 1996. Report of the Second Regional Workshop, held at CATIE, Turrialba, Costa Rica, 18-20 November 1996. Conservation and Sustainable Management of Trees project (unpublished).
Werkhoven, M.C.M. 1997. Threatened trees of Suriname. A list compiled for the WCMC/SSC Conservation and Sustainable Management of Trees Project (unpublished).
Wickens, G.E. 1995. Edible nuts. Non-wood Forest Products 5. Food and Agriculture Organization of the United Nations.
|Citation:||Americas Regional Workshop (Conservation & Sustainable Management of Trees, Costa Rica, November 1996). 1998. Bertholletia excelsa. The IUCN Red List of Threatened Species 1998: e.T32986A9741363.Downloaded on 20 April 2018.|
|Feedback:||If you see any errors or have any questions or suggestions on what is shown on this page, please provide us with feedback so that we can correct or extend the information provided|